食品科学 ›› 2010, Vol. 31 ›› Issue (9): 166-170.doi: 10.7506/spkx1002-6630-201009038

• 生物工程 • 上一篇    下一篇

米根霉不同菌丝体形态对重复间歇发酵生产L-乳酸的影响

郑 志,杜 威,* ,吴学凤,李兴江,罗水忠,张任远   

  1. 合肥工业大学生物与食品工程学院
  • 收稿日期:2009-09-03 修回日期:2009-12-02 出版日期:2010-05-01 发布日期:2010-12-29
  • 通讯作者: 姜绍通 E-mail:duwei19831111@163.com
  • 基金资助:

    国家“863”计划重点项目(2007AA10Z361)

Effect of Mycelia Morphology of Rhizopus oryzae on Repeated Intermittent Fermentation of L-lactic Acid

ZHENG Zhi,DU Wei,JIANG Shao-tong*,WU Xue-feng,LI Xing-jiang,LUO Shui-zhong, ZHANG Ren-yuan     

  1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China
  • Received:2009-09-03 Revised:2009-12-02 Online:2010-05-01 Published:2010-12-29
  • Contact: JIANG Shao-tong E-mail:duwei19831111@163.com

摘要:

研究米根霉在3L 发酵罐重复间歇发酵过程中,菌体形态对发酵强度的影响。结果表明:絮状米根霉首批发酵产L- 乳酸为105.8g/L,葡萄糖转化率88.12%,球状米根霉产L- 乳酸105.0g/L,葡萄糖转化率87.50%;在重复间歇发酵过程中,球状米根霉前6 批产L- 乳酸均保持在80.00g/L 以上,第7 批产L- 乳酸78.60g/L,葡萄糖转化率均高于87.33%,产酸效率最高可达到4.26g/(L·h),而絮状米根霉前4 批产L- 乳酸可保持在80.00g/L 以上,第5 批产L- 乳酸78.30g/L,第6 批产L- 乳酸77.40g/L,第7 批产L- 乳酸70.20g/L,产酸效率最高可达4.07g/(L·h)。研究数据显示,球状米根霉更适于重复间歇发酵生产L- 乳酸。

关键词: L - 乳酸, 米根霉, 形态, 重复间歇发酵

Abstract:

The effect of Rhizopus oryzae strain on fermentation intensity of L-lactic acid during repeated intermittent fermentation in a 3 L fermentor were investigated. Results demonstrated that the yields of L-lactic acid were 105.8 g/L and 105.0 g/L through in the first batch fermentation by Rhizopus oryzae strain in flocs-form and pellet-form, and glucose conversion rates were 88.12 % and 87.50%, respectively. The average yield of L-lactic acid fermentation through Rhizopus oryzae strain in pellet-form was more than 80.00 g/L during the first 6 repeated intermittent fermentations. The glucose conversion rate was higher than 87.33%, and the highest L-lactic acid productivity was 4.26 g/(L·h). However, the yield of L-lactic acid was decreased to 78.60 g/L in the 7th batch fermentation. The average yield of L-lactic acid fermentation through Rhizopus oryzae strain in flocs-form was more than 80.00 g/L during the first 4 repeated intermittent fermentations. But the yield of L-lactic acid was decreased to 78.30, 77.40 g/L and 70.20 g/L in the following 3 batches of fermentation. The highest productivity for L-lactic acid reached up to 4.07 g/(L·h).

Key words: L-lactic acid, Rhizopus oryzae, morphology, repeated intermittent fermentation

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